Herb-Roasted Chicken with Root Vegetable Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Root Vegetable Medley

Enjoy a hearty and savory dish featuring tender herb-roasted chicken paired with a colorful medley of roasted root vegetables. The dish is elevated with a drizzle of olive oil and fresh herbs, offering a harmonious blend of flavors and textures ideal for a wholesome dinner.

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NUTRITION

341kcal
Protein
34.2g
Fat
8.6g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Beet

1 teaspoon Olive Oil

3 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season with salt, pepper, and finely chopped fresh thyme.

  • 3

    Peel and cut the carrot, parsnip, and red beet into uniform bite-sized pieces.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, pepper, and a few leaves of thyme.

  • 5

    Place the seasoned chicken breast and vegetables on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.

Herb-Roasted Chicken with Root Vegetable Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Root Vegetable Medley

Enjoy a hearty and savory dish featuring tender herb-roasted chicken paired with a colorful medley of roasted root vegetables. The dish is elevated with a drizzle of olive oil and fresh herbs, offering a harmonious blend of flavors and textures ideal for a wholesome dinner.

NUTRITION

341kcal
Protein
34.2g
Fat
8.6g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Beet

1 teaspoon Olive Oil

3 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season with salt, pepper, and finely chopped fresh thyme.

  • 3

    Peel and cut the carrot, parsnip, and red beet into uniform bite-sized pieces.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, pepper, and a few leaves of thyme.

  • 5

    Place the seasoned chicken breast and vegetables on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.